Delivery of curcumin by shellac encapsulation: Stability, bioaccessibility, freeze-dried redispersibility, and solubilization
Curcumin is an active ingredient with multiple functions, however, its application is limited by its low stability, bioaccessibility, freeze-dried redispersibility, and solubilization. The work aims to improve the application of curcumin (Cur) by encapsulation. Shellac was the wall material inspired...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-10-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522002292 |
| _version_ | 1811264396506169344 |
|---|---|
| author | Yongkai Yuan Shuaizhong Zhang Mengjie Ma Ying Xu Dongfeng Wang |
| author_facet | Yongkai Yuan Shuaizhong Zhang Mengjie Ma Ying Xu Dongfeng Wang |
| author_sort | Yongkai Yuan |
| collection | DOAJ |
| description | Curcumin is an active ingredient with multiple functions, however, its application is limited by its low stability, bioaccessibility, freeze-dried redispersibility, and solubilization. The work aims to improve the application of curcumin (Cur) by encapsulation. Shellac was the wall material inspired by its pH-dependent deprotonation and amphiphilic nature to form nanoparticles. The curcumin/shellac nanoparticles (S/Cur) exhibited a bright spot of high loading capacity (the maximum of higher than 70 %), while still having high encapsulation efficiency (the minimum of higher than 85 %). Transmission electron microscopy showed that S/Cur was a spherical structure. It exhibited good physical stability, including pH (4.0–8.0), ionic strength (NaCl, < 900 mM), thermo stability (80 ℃, 180 min), and storage stability (light and dark, 4 and 25 ℃, 20 days). Meanwhile, the chemical stability was increased by encapsulation. Furthermore, the bioaccessibility of Cur was improved to 75.95 %, which is attributed to the pH response of shellac. Additionally, S/Cur had freeze-dried redispersibility and solubilization, which is proportional to the mass ratio of shellac-to-Cur. The mechanism of S/Cur formation involved hydrophobic interaction and hydrogen bonds, and the nanoconfined Cur was amorphous. |
| first_indexed | 2024-04-12T20:02:19Z |
| format | Article |
| id | doaj.art-6ba4cb58267b4f589f63009987ff5744 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-12T20:02:19Z |
| publishDate | 2022-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-6ba4cb58267b4f589f63009987ff57442022-12-22T03:18:29ZengElsevierFood Chemistry: X2590-15752022-10-0115100431Delivery of curcumin by shellac encapsulation: Stability, bioaccessibility, freeze-dried redispersibility, and solubilizationYongkai Yuan0Shuaizhong Zhang1Mengjie Ma2Ying Xu3Dongfeng Wang4College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of ChinaCollege of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, People's Republic of ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of ChinaCollege of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, People's Republic of China; Corresponding author.College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, People's Republic of ChinaCurcumin is an active ingredient with multiple functions, however, its application is limited by its low stability, bioaccessibility, freeze-dried redispersibility, and solubilization. The work aims to improve the application of curcumin (Cur) by encapsulation. Shellac was the wall material inspired by its pH-dependent deprotonation and amphiphilic nature to form nanoparticles. The curcumin/shellac nanoparticles (S/Cur) exhibited a bright spot of high loading capacity (the maximum of higher than 70 %), while still having high encapsulation efficiency (the minimum of higher than 85 %). Transmission electron microscopy showed that S/Cur was a spherical structure. It exhibited good physical stability, including pH (4.0–8.0), ionic strength (NaCl, < 900 mM), thermo stability (80 ℃, 180 min), and storage stability (light and dark, 4 and 25 ℃, 20 days). Meanwhile, the chemical stability was increased by encapsulation. Furthermore, the bioaccessibility of Cur was improved to 75.95 %, which is attributed to the pH response of shellac. Additionally, S/Cur had freeze-dried redispersibility and solubilization, which is proportional to the mass ratio of shellac-to-Cur. The mechanism of S/Cur formation involved hydrophobic interaction and hydrogen bonds, and the nanoconfined Cur was amorphous.http://www.sciencedirect.com/science/article/pii/S2590157522002292EncapsulationCurcuminShellacNanoparticles |
| spellingShingle | Yongkai Yuan Shuaizhong Zhang Mengjie Ma Ying Xu Dongfeng Wang Delivery of curcumin by shellac encapsulation: Stability, bioaccessibility, freeze-dried redispersibility, and solubilization Food Chemistry: X Encapsulation Curcumin Shellac Nanoparticles |
| title | Delivery of curcumin by shellac encapsulation: Stability, bioaccessibility, freeze-dried redispersibility, and solubilization |
| title_full | Delivery of curcumin by shellac encapsulation: Stability, bioaccessibility, freeze-dried redispersibility, and solubilization |
| title_fullStr | Delivery of curcumin by shellac encapsulation: Stability, bioaccessibility, freeze-dried redispersibility, and solubilization |
| title_full_unstemmed | Delivery of curcumin by shellac encapsulation: Stability, bioaccessibility, freeze-dried redispersibility, and solubilization |
| title_short | Delivery of curcumin by shellac encapsulation: Stability, bioaccessibility, freeze-dried redispersibility, and solubilization |
| title_sort | delivery of curcumin by shellac encapsulation stability bioaccessibility freeze dried redispersibility and solubilization |
| topic | Encapsulation Curcumin Shellac Nanoparticles |
| url | http://www.sciencedirect.com/science/article/pii/S2590157522002292 |
| work_keys_str_mv | AT yongkaiyuan deliveryofcurcuminbyshellacencapsulationstabilitybioaccessibilityfreezedriedredispersibilityandsolubilization AT shuaizhongzhang deliveryofcurcuminbyshellacencapsulationstabilitybioaccessibilityfreezedriedredispersibilityandsolubilization AT mengjiema deliveryofcurcuminbyshellacencapsulationstabilitybioaccessibilityfreezedriedredispersibilityandsolubilization AT yingxu deliveryofcurcuminbyshellacencapsulationstabilitybioaccessibilityfreezedriedredispersibilityandsolubilization AT dongfengwang deliveryofcurcuminbyshellacencapsulationstabilitybioaccessibilityfreezedriedredispersibilityandsolubilization |